date:Dec 22, 2015
han 91% in all cases after HPP. There was a significant increase (p0.05) in phenolic compounds at 100 MPa/7 min, however at 400 MPa/9 min, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 7 and 9 min. HPP samples treated at 100 and 300 MPa had significantly lower antioxidant capacity.
Fernndez Garca et al. (2000) compared the antioxidant capacity of HPP treated (400-600 MPa/40-60 C/5-30 min) apple